Sometimes, for a change from the Orange Chiffon Cake, we like the pandan too.
Adapted the recipe shared by LeeLee.
100g cake flour
1 tsp baking powder
100g coconut milk blended with 6 pandan leaves and sieved
35g corn oil
5 egg yolks + 35g caster sugar + 1/4 tsp salt
5 egg whites + 50g caster sugar + 1/4 tsp cream of tartar
Method
- Sieve dry ingredients and set aside.
- Whisk egg yolks, sugar, salt, corn oil and coconut milk with a hand whisk. Stir in flour making sure there are no lumps.
- Beat egg whites until flour and baking powder until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 50g sugar 3 times (a little at a time) and beat until stiff peaks form.
- Pour flour mixture into the rest of the egg white and mix/fold the mixture well (otherwise cake will get streakes).
- Gently tap cake tin 2 or 3 times before baking it.
- Bake at 175C for 45 minutes or until cooked.
- Gently tap cake tin once or twice before inverting the baked cake to cool.
2 comments:
hey woman, i tried yr recipe but i can't remove the cake nicely from the tin lar.... sigh !!! btw, what's the size of yr cake tin?
any tips?
will check tonight but think its the big one - 9inch. For taller cake should use 8inch.
as mentioned in your blog, cool cake upside down. when cooled, use a sharp knife and go around the cake tin to losen side of cake. remove chiffon cake tin and then for the base do the same using a sharp knife.
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